panna cotta

Vegan panna cotta is one of the easiest and most delicious desserts one can prepare at home. Its secrets are not much, nor does it require any particular technique to be made. The only prerequisites are a dense, rich, plant-based milk such as coconut milk and a plant-based “gelatine” such as agar agar (a natural polysaccharide made from a species of seaweeds). During springtime, when the strawberries are abundant and delicious, I like to add a few into my recipe so that our panna cotta gets the aroma and the slightly sour taste of fresh strawberries. Garnished with a light strawberry sauce (recipe below) or a drizzle of vegan chocolate syrup, this vegan strawberry panna cotta is one of our favorite desserts during May!

4 tbsp sugar or other sweetener of choice (you can also use coconut sugar or raw cane sugar although they may change the color of the panna cotta a little bit)

2 tsp. (level) agar agar powder

for the strawberry sauce

250g fresh strawberries (or frozen)

3 tbsp sugar or other the sweetener of your choice

Method

1. For the panna cotta: Blend the strawberries in the blender and push the pulp through a fine sieve to remove the seeds. Measure the pulp to make sure it is one cup.
2. In a saucepan add the pulp of strawberries, sugar, coconut milk and agar agar. Stir until the agar agar is completely dissolved, turn on the heat and once it comes to boil lower and simmer for five minutes stirring.
3. Distribute the mixture among 4-5 ramekins and let cool. After completely cooled put it in the refrigerator for at least two hours before serving.
4. For the strawberry sauce: Blend the strawberries in the blender and push the pulp through a fine sieve. Put the pulp together with the sugar in a pan and simmer for five minutes. Transfer to a glass jar and let cool.
5. To serve: You can serve panna cotta directly in the ramekins, garnished with a spoonful of strawberry sauce or you can unmold it and put it on a layer of strawberry sauce, in a plate. Garnish with fresh strawberries.

The “standard” celebration of love proposes each year its own flavors. Certainly I think that all days are ideal to express our love through our cooking and not only … For such circumstances, I’ve imagined a dessert as follows: white cream, red sour-cherry syrup, rich texture, tantalizing taste.

And …oups! That’s the vegan version of the traditional Italian baked cream. Containing agar instead of gelatin and coconut milk instead of dairy, this is one of the easiest to make and most delicate, in the same time, vegan desserts one can offer to his loved ones.

Hi and welcome to “Vegan in Athens”!
My name is Vicky and I live in Athens together with my partner and our dog, Petra. I am vegan for ethical reasons but I also love to cook and share recipes. Read More...

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